Chocolate Cinnamon Shortbread Cookies

1. 1

   Preheat oven to 350u00b0F. Line 2 large baking sheets with parchment. Using an electric mixer, beat butter, sugar, cinnamon and vanilla in a medium bowl until light and creamy.

2. 2

   Sift flour, cornstarch, and baking powder over butter mixture. Add 2 tsp water. Stir until well combined. Form dough into a 1-inch-thick disc. Wrap in plastic; chill for 30 mins.

3. 3

   Roll dough out between 2 sheets of parchment to a thickness of 1/8 inch. Use a 2-inch round fluted pastry cutter to cut dough into 45 rounds. Place on prepared trays. Bake for 12-15 mins or until firm to touch. Cool on wire rack, then transfer to baking sheet lined with clean parchment or wax paper.

4. 4

   Place chocolate in small heatproof bowl over a saucepan of simmering water (don't let base of bowl touch water). Stir until chocolate is melted and smooth. Remove from heat. Dip each cookie halfway into melted chocolate. Place a flower on center of each cookie. Leave to set before serving.

* Per serving · 4 servings · Values may vary.